¼ cup Bee Sweet Citrus Lemon juice
1 tbsp lemon zest
24 oz full-fat cream cheese, softened
1 cup sugar
½ cup sour cream, room temperature
1 tsp vanilla
3 large eggs, room temperature
15 sheets graham crackers
2 tbsp sugar
6 tbsp melted butter
Prep Time: 25 min
Cook Time: 75–80 min
Chill Time: 1 hr–overnight
Servings: 3–4 people
1 Preheat the oven to 350° F. Line a 9"×9" pan with parchment paper and set aside.
2 Pulse graham crackers in a food processor until crumbly. Then add in sugar and stream in melted butter. Press crumbs into the prepared pan and bake for 8–9 minutes. Remove from oven and let cool completely.
3 Beat the cream cheese with the paddle attachment on medium speed for 4–5 minutes until light and fluffy. Then add the sugar and beat again for another 3 minutes. Add in the sour cream, Bee Sweet Citrus Lemon juice, zest, and vanilla. On low speed, add the eggs one at a time just until the yolk disappears. Do not over-beat.
4 Pour filling on top of cooled crust. Add a few dollops of lemon curd on top and swirl into the cheesecake with a butter knife.
5 Bake for 65–70 minutes or until the cheesecake is set. Cover the cheesecake with foil in the last 10 minutes of baking. Once it’s done, turn the oven off, open the oven door just a little, and let the cheesecake cool in the oven for 1 hour.
6 Remove from the oven and refrigerate overnight. Add additional lemon curd on top, and place back in the fridge until mostly set. Slice and enjoy!
To learn more about Bee Sweet Citrus, visit www.beesweetcitrus.com